Bagel Pesto Egg Bake

This recipe came from acquaintances at church. It's a delicious deluxe twist on a typical egg bake. For best results, prepare the night before!


Ingredients: (1/2 recipe with 7x11 or similar pan is plenty just for one family)

- 4 to 5 Asiago or plain bagels, cut into small cubes
- 7 oz container pesto with basil 

- 8 oz shredded Asiago cheese
- 1 cup shredded Parmesan cheese
- 1 lb tomatoes, seeded and cubed
- 6 oz thinly sliced prosciutto, cut crosswise into strips (or substitute cubes of ham or other pork)
- 8 oz fresh mozzarella, sliced (we just use bags of shredded italian cheeses for the cheeses)

- 8 large eggs
- 2 cups half-and-half
- 1/2 to 1 teaspoon salt (depending on saltiness of meat added)
- 1/2 teaspoon freshly ground pepper

Directions:

Spray a 9x13" baking pan with cooking spray.

Toss two-thirds of the bagel cubes with the pesto, reserving the remaining uncoated bagel cubes. Spread half of the pesto-coated bagel cubes in bottom of prepared dish.

Sprinkle one-third of the Asiago and Parmesan cheese over the bagel cubes.
Layer with half of the tomatoes, prosciutto, and mozzarella slices.

Repeat layers, ending with the reserved plain bagel cubes and the remaining Asiago and Parmesan cheeses.

In a mixing bowl, whisk the eggs, half-and-half, salt, and pepper. Pour egg mixture over ingredients in baking dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Bake, uncovered, for 1 hour or until center is set and top is golden brown. Let sit 10 minutes before serving.